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57 lines
1.9 KiB
Markdown
57 lines
1.9 KiB
Markdown
---
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title: "Sous Vide Garlic Mashed Potatoes"
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slug: "sous-vide-mashed-potatoes"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "sides"
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tags: ["sides", "thanksgiving"]
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cookTime: 90
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prepTime: 15
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servings: 6
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author: "jake"
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description: "Perfect mashed potatoes, with no cleanup!"
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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- 1 lbs Yukon Gold potatoes (enough cubed to fill 2/3 of a gallon ziploc bag)
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- 2 tbsp / 1/2 oz unsalted butter
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- 1/4 cup cream cheese (alternate: sour cream)
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- 1/2 tsp garlic powder
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- 1/2 cup milk
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- 1 tbsp rosemary, chopped fine
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- salt and pepper to taste
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:::
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:::instructions
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1. Cube the **potatoes**, optionally leaving the skin on. Optionally soak in water to get the starch out.
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2. Load the potatoes into a sous vide bag. Fill it up no more than 3/4 of the way full, ideally closer to 1/2.
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3. Add the **butter**, **cream cheese**/**sour cream**, **garlic powder**, **salt**, **pepper**, **rosemary**, and **milk** to the bag.
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4. Seal the sous vide bag by holding underwater and letting air escape.
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5. Using the sous vide cooker, heat water to no more than 195 degrees. Ziploc bags break down past that point. Actual sous vide bags can handle the temperature.
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6. Cook for 2 hours or until the potatoes can be squished by hand.
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7. Take bags out of the water and let cool for 10 minutes.
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8. Hand mash in the bag, or pour into a bowl and use forks.
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9. Pour/plate into bowl. Sprinkle with garnish if available.
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:::
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:::notes
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### No Pressure!
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- Adjust to what you know you like! Measurements can be adjusted after cooking if needed.
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### Don't Poke the Bag!
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- The only way to mess up is to create a hole in the bag. This happens when the rosemary branches poke the bag. Make sure to chop up the rosemary before putting in the bag.
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:::
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:::references
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- Reference Recipe **[HERE](https://www.youtube.com/watch?app=desktop&v=WRrtw9NwcIU&t=72s)**
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:::
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::card
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